If you are trying to eat healthy despite the holidays, this is the dish for you. Add some braised tofu or fried egg and you have a healthy vegetarian meal. Also, cabbage is in season at our local market (Catbriar Farm and Flat River Farm have a nice selection of them) and is very, very cheap for the amount of food it produces (one head of cabbage can probably feed a family of four-six very easily).
What makes this different from most slaws is the slow pickling/marinating process. I learned this from Andrea Reusing’s book, Cooking in the Moment, when making her recipe for hot slaw. She pickles cabbage in lemon and lime juices with a little salt, sugar, and jalapeno for about 30 minutes before cooking. I accidentally pickled them overnight and found that they had a lovely sauerkraut-y texture, and that’s been my favorite method for seasoning cabbage.
The rest of ingredients come from various recipes for cabbage crunch, which apparently involves ramen noodles and ramen seasoning. I didn’t have that on hand, so I provided crunch in form of chopped roasted peanuts (and if you read my last post, I had a lot of roasted peanuts on hand), and added whatever else I had in the fridge: cilantro, carrots, scallions.
- 1 head cabbage, shredded
- 1 lemon, juiced
- 1 lime, juiced
- 2 tsp salt
- 1 1/2 tsp turbinado sugar
- 1/2 tsp red pepper flakes (or 1 chopped jalapeno)
- 3 carrots, julienned
- 3-4 scallions, chopped
- 1 bunch cilantro, chopped
- 1/2 cup-1 cup roasted peanuts, chopped
- 1 TB sesame oil
- 3 TB apple cider vinegar or rice vinegar
- 2-3 TB agave nectar to taste
- freshly ground pepper
- Mix shredded cabbage with lemon and lime juices, salt, sugar, hot pepper flakes/jalapeno and set aside for at least 6-8 hours or overnight.
- Add carrots, scallions, cilantro, and peanuts to cabbage (do not drain cabbage) and mix well.
- Mix the dressing (oil, vinegar, agave) and pour into cabbage mixture. Mix well and add salt and pepper to taste.